Bring a large pot of salted water to a boil. Wash and dry produce.

Dice tomato into ¼-inch pieces. Roughly chop cilantro. Zest and quarter lime.

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, half the tomato, half the cilantro, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes.

Remove from heat. Drain off any excess fat from the pan and stir in Tex-Mex paste.

While beef cooks, in a small bowl, combine remaining tomato, remaining cilantro, juice from half the lime, and a pinch of salt.

In a separate small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), and a pinch of lime zest.

Once pasta is cooked, return pan with beef mixture to medium-high heat. Stir in drained rigatoni, cream cheese, Mexican cheese blend, and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings).

Cook, stirring, until cheese is melted and everything is completely coated in a creamy sauce, 1-2 minutes. TIP: If sauce seems too thick, add an extra splash of pasta cooking water.

Taste and season with salt and pepper if desired.

Divide rigatoni between bowls; top with salsa and a dollop of crema. Serve with any remaining lime wedges on the side.